Let the gelatin soak in about 2 tablespoons of water.
Place your tofu in a bowl, and lightly mash with a whisk.
Add in the cocoa and sugar into your bowl from Step 2 and whisk until it's smooth.
It should look like this! It won't make a difference in how it tastes even if you leave few small bits of unmashed tofu here and there, but if you want your pudding as smooth as it can be, I'd suggest giving it a very good mix.
Once the chocolatey tofu mixture has been blended into a smooth paste, start adding the soy milk (or regular dairy milk) bit by bit.
Dissolve the soaked gelatin by heating it up in the microwave a little. Adjust the heating times and wattage of your microwave so you don't end up overcooking it.
Pour in the gelatin mixture into the bowl of cocoa and tofu. Swiftly blend the gelatin in.
Pour the pudding mixture into small cups, and let chill in the refrigerator for at least 1 hour. You're all done!
mmmm.... look how rich and creamy it is!
Swap the cocoa for 4 tablespoons of kinako (soybean flour) and you'll have a creamy kinako-flavored creme pudding. It's amazing with molasses...
Story Behind this Recipe
Dieting doesn't have to mean bad-tasting and time-consuming dishes!
Gently add in the gelatin mixture while stirring constantly so it dissolves evenly. Stirring swiftly is key, since the coldness of the tofu mixture might make the gelatin stiffen in clumps. If you measure out the ingredients correctly, all the other steps shouldn't be too difficult!